JPS63148938A - Raw material for food and drink, premix therefor and production thereof - Google Patents
Raw material for food and drink, premix therefor and production thereofInfo
- Publication number
- JPS63148938A JPS63148938A JP61296123A JP29612386A JPS63148938A JP S63148938 A JPS63148938 A JP S63148938A JP 61296123 A JP61296123 A JP 61296123A JP 29612386 A JP29612386 A JP 29612386A JP S63148938 A JPS63148938 A JP S63148938A
- Authority
- JP
- Japan
- Prior art keywords
- cyclodextrin
- carbon dioxide
- food
- drink
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 42
- 239000002994 raw material Substances 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 78
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 39
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 39
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 229920000858 Cyclodextrin Polymers 0.000 claims abstract description 29
- 238000002156 mixing Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims description 6
- 235000012041 food component Nutrition 0.000 claims description 5
- 239000005417 food ingredient Substances 0.000 claims description 5
- -1 etc. Chemical compound 0.000 abstract 1
- 238000000034 method Methods 0.000 description 15
- 235000008429 bread Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 235000013361 beverage Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000006071 cream Substances 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 239000001116 FEMA 4028 Substances 0.000 description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 4
- 229960004853 betadex Drugs 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000004904 shortening Methods 0.000 description 4
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 description 3
- 229940043377 alpha-cyclodextrin Drugs 0.000 description 3
- 235000011175 beta-cyclodextrine Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 229940097362 cyclodextrins Drugs 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 235000013405 beer Nutrition 0.000 description 2
- 235000014171 carbonated beverage Nutrition 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 102100024436 Caldesmon Human genes 0.000 description 1
- 235000016795 Cola Nutrition 0.000 description 1
- 235000011824 Cola pachycarpa Nutrition 0.000 description 1
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 description 1
- 101000910297 Homo sapiens Caldesmon Proteins 0.000 description 1
- 241001508691 Martes zibellina Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical class OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229940080345 gamma-cyclodextrin Drugs 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000012830 plain croissants Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- DSDAICPXUXPBCC-MWDJDSKUSA-N trimethyl-β-cyclodextrin Chemical compound COC[C@H]([C@H]([C@@H]([C@H]1OC)OC)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](COC)[C@H]([C@@H]([C@H]3OC)OC)O[C@H]3O[C@H](COC)[C@H]([C@@H]([C@H]3OC)OC)O[C@H]3O[C@H](COC)[C@H]([C@@H]([C@H]3OC)OC)O[C@H]3O[C@H](COC)[C@H]([C@@H]([C@H]3OC)OC)O3)[C@H](OC)[C@H]2OC)COC)O[C@@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@@H]3O[C@@H]1COC DSDAICPXUXPBCC-MWDJDSKUSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000012794 white bread Nutrition 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、飲食物（食品、飲料）用原料、飲食物用プレ
ミックス及び飲食物の製造法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to raw materials for food and beverages (foods and beverages), premixes for food and beverages, and methods for producing food and beverages.
更に詳しくは、本発明は（１）二酸化炭素を吸着したシ
クロデキストリン又は二酸化炭素を吸着したシクロデキ
ストリン誘導体からなる飲食物用原料、（２）二酸化炭
素を吸着したシクロデキストリン又は二酸化炭素を吸着
したシクロデキストリン誘導体及び公知の食品成分の少
なくとも一種類を予め混合した飲食物用プレミックス、
及び（３）二酸化炭素を吸着したシクロデキストリン又
は二酸化炭素を吸着したシクロデキストリン誘導体と水
あるいは水含有飲食物原料とを混合するか又は混合後焼
成することを特徴とする飲食物の製造法に関するもので
ある。More specifically, the present invention provides (1) a raw material for food and drink comprising a cyclodextrin that has adsorbed carbon dioxide or a cyclodextrin derivative that has adsorbed carbon dioxide; (2) a cyclodextrin that has adsorbed carbon dioxide or a cyclodextrin derivative that has adsorbed carbon dioxide; A premix for food and drink in which a dextrin derivative and at least one type of known food ingredient are mixed in advance;
and (3) a method for producing a food or drink product, which comprises mixing cyclodextrin with carbon dioxide adsorbed or a cyclodextrin derivative with carbon dioxide adsorbed with water or a water-containing food or drink raw material, or baking the mixture after mixing. It is.
従来、気体含有食品又は飲料の製造には、次に示す（ｉ
）〜（ｉｖ）の方法が利用されている。Conventionally, the following (i
) to (iv) are used.
（ｉ）気体混入法
食品成分中の卵の起泡性あるいは油脂のクリーミング性
等を利用する方法である。即ち、製菓用ミキサー、連続
ミキサー、泡立て器等を用いて、機械的方法によって、
食品原料中に空気・気泡を混入するもので、ケーキ類、
ババロア、メレンゲ、クリーム類がこの方法で製造され
ている。この方法は、卵、油脂等の起泡性原料が必須成
分であるので、これらの食品原料を含有しない食品には
適用できない。また、機械的エネルギーの投入が必要で
あるので、手軽さの点で問題がある。(i) Gas mixing method This method utilizes the foaming properties of eggs or the creaming properties of fats and oils in food ingredients. That is, by a mechanical method using a confectionery mixer, continuous mixer, whisk, etc.
It mixes air/bubbles into food ingredients, such as cakes,
Bavarois, meringues and creams are made using this method. Since this method requires foamable raw materials such as eggs and fats and oils as an essential ingredient, it cannot be applied to foods that do not contain these food raw materials. Furthermore, since it requires the input of mechanical energy, there is a problem in terms of ease of use.
（ｉｉ ）イースト醗酵法
パン、中華まんじゅう、イーストドーナツの製造に利用
されている方法で、イースト類の醗酵生産物である二酸
化炭素ガスによる気泡形成作用を用いるものである。イ
ースト醗酵は、通常至適醗酵条件があるために、温度コ
ントロール、ｐＨコントロール等が必要である。また、
十分量の二酸化炭素ガスを発生させるためには、長時間
の醗酵時間が必要なことが大きな欠点である。(ii) Yeast fermentation method This method is used in the production of bread, Chinese steamed buns, and yeast donuts, and uses the bubble-forming effect of carbon dioxide gas, which is a fermentation product of yeast. Yeast fermentation usually requires temperature control, pH control, etc. because there are optimal fermentation conditions. Also,
A major drawback is that a long fermentation time is required to generate a sufficient amount of carbon dioxide gas.
（ｉｉｉ ）合成膨張剤法
炭酸水素ナトリウム、炭酸アンモニウムあるいはこれら
と酸性剤を併用することにより、化学反応で発生する二
酸化炭素、アンモニアを利用させ、多孔質食品を製造す
る方法である。スポンジケーキ、バターケーキ、ホット
ケーキ等の洋菓子類、まんじゅう、最中、人形焼等の和
菓子類がこの方法でつくられる。(iii) Synthetic swelling agent method This method uses carbon dioxide and ammonia generated in a chemical reaction by using sodium bicarbonate, ammonium carbonate, or a combination of these with an acidic agent to produce porous foods. Western sweets such as sponge cake, butter cake, and pancakes, as well as Japanese sweets such as manju, monaka, and ningyoyaki, are made using this method.
合成膨張剤法の最大の欠点は、炭酸塩、リン酸塩、食塩
等の反応生成物が食品中に残留し、風味を害することで
ある。The biggest drawback of the synthetic leavening agent method is that reaction products such as carbonates, phosphates, and common salt remain in foods, impairing their flavor.
（ｉｖ）溶存炭酸ガス法
清涼飲料水、ビール等に利用されている方法である。即
ち、ビン等の加圧容器中に、加圧下で炭酸ガスを溶存さ
せ、栓を抜くなどの方法で常圧下に戻った時に発生する
炭酸ガスにより、発泡性食品・飲料等を製造する方法で
ある。(iv) Dissolved carbon dioxide method This method is used for soft drinks, beer, etc. In other words, it is a method of producing effervescent foods, drinks, etc. by dissolving carbon dioxide gas under pressure in a pressurized container such as a bottle, and using the carbon dioxide gas generated when the pressure returns to normal pressure by removing the stopper. be.
この方法は、加圧可能な容器、加圧炭酸ガス等が必要な
ことが最大の欠点である。The biggest drawback of this method is that it requires a container that can be pressurized, a pressurized carbon dioxide gas, and the like.
上記（ｉ）〜（ｉｖ）の気体含有食品製造法の技術上の
問題点を解決するための目標は以下のようになる。The goals for solving the technical problems of the gas-containing food manufacturing method described in (i) to (iv) above are as follows.
１）製造のために特別の機械、装置、容器等を必要とせ
ず、手軽に食品を製造できること。1) Foods can be easily manufactured without the need for special machinery, equipment, containers, etc.
２）短時間で気体含有食品を製造できること。2) Gas-containing foods can be produced in a short time.
３）風味が良好であること、又は風味を損なわないこと
。3) Good flavor or no loss of flavor.
４） 幅広い食品に適用できる技術であること。4) The technology can be applied to a wide range of foods.
本発明者らは、上記の従来技術に見られるような問題点
（欠点）を解決し、より手軽で、風味が良く、短時間で
製造でき、且つ、特別な機械、容器等を必要としなくて
、更に、幅広い食品、飲料等に適用できる技術について
、鋭意研究した結果、本発明を完成した。The present inventors have solved the problems (defects) seen in the above-mentioned prior art, and created a product that is easier, has a better flavor, can be produced in a shorter time, and does not require special machines, containers, etc. Furthermore, as a result of intensive research into technology that can be applied to a wide range of foods, beverages, etc., we have completed the present invention.
即ち、本発明は次の三つの発明から成る。That is, the present invention consists of the following three inventions.
第１の発明は、二酸化炭素を吸着したシクロデキストリ
ン又は二酸化炭素を吸着したシクロデキストリン誘導体
からなる飲食物用原料に関するものである。The first invention relates to a raw material for food and drink comprising cyclodextrin adsorbed with carbon dioxide or a cyclodextrin derivative adsorbed with carbon dioxide.
第２の発明は、二酸化炭素を吸着したシクロデキストリ
ン又は二酸化炭素を吸着したシクロデキストリン誘導体
及び公知の食品成分の少なくとも１種類を予め混合した
飲食物用プレミックスに関するものである。The second invention relates to a premix for food and drink, which is prepared by pre-mixing cyclodextrin with carbon dioxide adsorbed or a cyclodextrin derivative with carbon dioxide adsorbed and at least one kind of known food ingredients.
第３の発明は、二酸化炭素を吸着したシクロデキストリ
ン又は二酸化炭素を吸着したシクロデキストリン誘導体
と水あるいは水含有飲食物原料とを混合するか又は混合
後焼成することを特徴とする飲食物の製造法に関するも
のである。A third invention is a method for producing a food or drink product, which comprises mixing cyclodextrin with carbon dioxide adsorbed or a cyclodextrin derivative with carbon dioxide adsorbed with water or a water-containing food or drink raw material, or baking the mixture after mixing. It is related to.
本発明に用いる二酸化炭素を吸着したシクロデキストリ
ン及び二酸化炭素を吸着したシクロデキストリン誘導体
は、二酸化炭素を加圧下でシクロデキストリン又はシク
ロデキストリン誘導体に接触させることにより製造する
ことができる。The carbon dioxide adsorbed cyclodextrin and the carbon dioxide adsorbed cyclodextrin derivative used in the present invention can be produced by bringing carbon dioxide into contact with the cyclodextrin or the cyclodextrin derivative under pressure.
例えば、二酸化炭素を１ｋｇ／ｃｍ”以上、好ましくは
５〜１５ｋｇ／ｃｍ２の圧力下でシクロデキストリン又
はシクロデキストリン誘導体に接触させることにより製
造することができる。For example, it can be produced by bringing carbon dioxide into contact with cyclodextrin or a cyclodextrin derivative under a pressure of 1 kg/cm" or more, preferably 5 to 15 kg/cm2.
シクロデキストリンとしてはβ−シクロデキストリン、
γ−シクロデキストリン等の水可溶性シクロデキストリ
ンが挙げられる。また、シクロデキストリン誘導体とし
ては、水可溶性のα−シクロデキストリン誘導体、β−
シクロデキストリン誘導体、γ−シクロデキストリン誘
導体が挙げられる。Cyclodextrins include β-cyclodextrin,
Examples include water-soluble cyclodextrins such as γ-cyclodextrin. In addition, as cyclodextrin derivatives, water-soluble α-cyclodextrin derivatives, β-cyclodextrin derivatives,
Examples include cyclodextrin derivatives and γ-cyclodextrin derivatives.
この様なシクロデキストリン誘導体の具体例としては、
グルコシル−α−シクロデキストリン、グルコシル−β
−シクロデキストリン、グルコシル−Ｔ−シクロデキス
トリン、マルトシル−α−シクロデキストリン、マルト
トリオシル−α−シクロデキストリンなどの分枝シクロ
デキストリン；０−ジーメチル−β−シクロデキストリ
ン、０−トリーメチル−β−シクロデキストリンなどの
メチル化シクロデキストリン；シクロデキストリンをエ
ピクロルヒドリンで架橋した低重合ポリマーなどのシク
ロデキストリン低重合ポリマー；アシル化シクロデキス
トリン；アルキル化シクロデキストリン；アミノ化シク
ロデキストリンなどが挙げられる。Specific examples of such cyclodextrin derivatives include:
Glucosyl-α-cyclodextrin, glucosyl-β
- branched cyclodextrins such as cyclodextrin, glucosyl-T-cyclodextrin, maltosyl-α-cyclodextrin, maltotriosyl-α-cyclodextrin; 0-dimethyl-β-cyclodextrin, 0-trimethyl-β-cyclodextrin; Examples include methylated cyclodextrin such as dextrin; low polymerized cyclodextrin polymers such as low polymerized polymers obtained by crosslinking cyclodextrin with epichlorohydrin; acylated cyclodextrin; alkylated cyclodextrin; and aminated cyclodextrin.
本発明における飲食物とは、食パン、クロワツサン、デ
ニッシュベーストリー、イーストドーナツ等のパン類、
スポンジケーキ、バターケーキ、サブレー、ウェハース
、クレープ、マシュマロ、コーンカップ、ババロア、生
クリーム、合成りリーム、バタークリーム等の洋菓子類
、蒸しパン、カルカンまんじゅう、中華まんじゅう、最
中、人形焼等の和菓子類、コーラ、ジュース、サイダー
、ラムネ、ビール等の飲料類である。即ち、食品製造中
に気体を発生させることを特徴とする食品、飲料などを
指す０本発明は、二酸化炭素を吸着したシクロデキスト
リン又はその誘導体が、特別な装置を必要とせずに、手
軽に、多量の気体を発生させることができる上に、優れ
た風味を有するので、幅広い飲食物に適用可能であるこ
とを発見した事に基づくものである。Foods and drinks in the present invention include breads such as white bread, croissants, Danish pastries, and yeast donuts;
Western confectionery such as sponge cake, butter cake, sable, wafer, crepe, marshmallow, corn cup, Bavarois, fresh cream, synthetic cream, butter cream, etc., Japanese confectionery such as steamed bread, Karkan manju, Chinese manju, monaka, ningyo-yaki, etc. Beverages such as cola, juice, cider, ramune, and beer. In other words, it refers to foods, beverages, etc. that are characterized by the generation of gas during food production.The present invention allows cyclodextrin or its derivatives that have adsorbed carbon dioxide to be easily produced without the need for special equipment. This is based on the discovery that it can generate a large amount of gas and has an excellent flavor, so it can be applied to a wide range of foods and drinks.
以下、実施例により本発明を更に詳細に説明するが、本
発明はこれらの実施例に限定されるものではない。EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to these Examples.
実施例１
β−シクロデキストリン１００ｇを耐圧容器に入れ、こ
れに８ｋｇ／ｃｍｚの圧の二酸化炭素を約２０時間適用
し、β−シクロデキストリン１００ｇに対して３．５ｇ
の二酸化炭素を吸着した物質（以下、ＣＯ□−ＣＤと略
称する）を得た。Example 1 100 g of β-cyclodextrin was placed in a pressure-resistant container, and carbon dioxide at a pressure of 8 kg/cmz was applied thereto for about 20 hours, resulting in a concentration of 3.5 g per 100 g of β-cyclodextrin.
A substance adsorbing carbon dioxide (hereinafter abbreviated as CO□-CD) was obtained.
卵１５０ｇ、上白＄１！ｌｏＯｇ、ケーキ用小麦粉１０
０ｇ、牛乳４０ｇ及びＣ０ｚ−ＣＤ ２５ｇをステンレ
ス製ボールに計量し、泡立て器で軽＜１００回攪拌を行
いケーキ生地を製造し、このケーキ生地３８０ｇを直径
１８ｃｍのケーキ用焼型に入れ、１８０℃に設定した電
気オーブンで４０分間焼成して、焼成ケーキ（本発明試
料）を製造した。150g egg, white flour $1! loOg, cake flour 10
0g, milk 40g and C0z-CD 25g were weighed into a stainless steel bowl and stirred lightly <100 times with a whisk to produce a cake batter.Put 380g of this cake batter into a cake baking mold with a diameter of 18cm and heat at 180℃. A baked cake (sample of the present invention) was produced by baking for 40 minutes in an electric oven set at .
比較例１
実施例１のケーキ処方において、Ｃ０２−ＣＤ ２５ｇ
を添加せず、その他の原料及び製造条件は実施例１と同
一にして行い、焼成ケーキ（比較試料１）を製造した。Comparative Example 1 In the cake formulation of Example 1, 25 g of C02-CD
A baked cake (comparative sample 1) was produced by using the same ingredients and production conditions as in Example 1 without adding .
比較例２
実施例１のケーキ処方において、Ｃ（ｈ−ＣＤ ２５ｇ
の代わりに一剤式合成膨張剤１０ｇを添加使用する以外
は実施例１と同じ原料及び同一条件を用い、焼成ケーキ
を製造した。Comparative Example 2 In the cake formulation of Example 1, 25 g of C (h-CD
A baked cake was produced using the same raw materials and the same conditions as in Example 1, except that 10 g of a one-component synthetic expanding agent was added instead of the following.
実施例１、比較例１及び比較例２で得られた焼成ケーキ
の評価試験結果を表１に示した。Table 1 shows the evaluation test results of the baked cakes obtained in Example 1, Comparative Example 1, and Comparative Example 2.
表 １
実施例２
パン用小麦粉２００ｇ、砂糖１０ｇ、食塩４ｇ、脱脂粉
乳２ｇ、パンフレーバー０．４ｇ、水１２６ｇ、 Ｃｏ
□−ＣＤ ２５ｇとショートニングを２５ｇ含有するペ
ースト状プレミックス５０ｇを１０分間混合してパン生
地を得た。Table 1 Example 2 Bread flour 200g, sugar 10g, salt 4g, skim milk powder 2g, bread flavor 0.4g, water 126g, Co
Bread dough was obtained by mixing 50 g of a paste premix containing 25 g of □-CD and 25 g of shortening for 10 minutes.
パン生地２００ｇをパン用焼型に入れ、２００℃に設定
した電気オーブンで焼成して、無醗酵焼成パン（本発明
試料２）を製造した。200 g of bread dough was placed in a baking mold and baked in an electric oven set at 200° C. to produce non-fermented baked bread (sample 2 of the present invention).
比較例３
実施例２のパン処方において、Ｃｏ□−Ｃ０２５ｇを添
加せず、その他の原料及び製造条件は実施例２と同一に
して行い、無醗酵焼成パン（比較試料３）を製造した。Comparative Example 3 Non-fermented baked bread (Comparative Sample 3) was produced using the bread recipe of Example 2 without adding 25 g of Co□-C0, and using the same other raw materials and production conditions as in Example 2.
実施例２及び比較例３で得られた無醗酵焼成パンの評価
試験結果を表２に示した。Table 2 shows the evaluation test results of the non-fermented baked breads obtained in Example 2 and Comparative Example 3.
表 ２
実施例３
砂１！１８ｇ 、’） Ｉ−７酸０．２ｇ、香料０．２
ｇ及びＣＯ，−ＣＤ５ｇから成る炭酸飲料粉末を水道水
２００−に添加混合して、炭酸飲料水を得た。Table 2 Example 3 Sand 1!18g, ') I-7 acid 0.2g, fragrance 0.2
Carbonated beverage powder consisting of 5 g and CO, -CD was added and mixed with 200 g of tap water to obtain carbonated beverage water.
実施例４
植物性ショートニング１００ｋｇを６０℃で融解し、そ
こに、Ｃｏ□−ＣＤ ５００ｇを添加し、均一に分散し
た後、コンビネータ−で１８℃まで急冷固化して、ｃｏ
ｔ−ｃｏ金含有ショートニングを得た。このショートニ
ング２００ｇにシロップ液２００ｇを混合することによ
り、比重０．５２のバタークリームが得られた。Example 4 100 kg of vegetable shortening was melted at 60°C, 500 g of Co□-CD was added thereto, and after uniformly dispersing, the mixture was rapidly cooled to 18°C and solidified in a combinator.
A T-co gold-containing shortening was obtained. By mixing 200 g of the syrup liquid with 200 g of this shortening, a butter cream with a specific gravity of 0.52 was obtained.
実施例５
０−トリメチル−β−シクロデキストリン１００ｇを耐
圧容器に入れ、これに８ｋｇ／ａｍ”の圧の二酸化炭素
を約２０時間適用し、ｏ−）ツメチル−β−シクロデキ
ストリン１００ｇに対して２．５ｇの二酸化炭素を吸着
した物質を得た。Example 5 100 g of o-trimethyl-β-cyclodextrin was placed in a pressure container, and carbon dioxide at a pressure of 8 kg/am” was applied thereto for about 20 hours. A material adsorbed with .5 g of carbon dioxide was obtained.
この二酸化炭素を吸着した。−）ツメチル−β−シクロ
デキストリンを３５ｇ用い、これを卵１５０ ｇ 、上
白ｉｔ！１００ｇ、ケーキ用小麦粉１００ｇ、牛乳４０
ｇに添加し、泡立て器で軽＜１００回攪拌を行いケーキ
生地を製造し、次に、このケーキ生地３８０ｇを直径１
８ｃｍのケーキ用焼型に入れ、１８０℃に設定した電気
オーブンで４０分間焼成して、焼成ケーキを製造した。This carbon dioxide was adsorbed. -) Use 35g of trimethyl-β-cyclodextrin, add this to 150g of eggs, and add it to the top! 100g, cake flour 100g, milk 40g
g, and stirred lightly <100 times with a whisk to produce a cake batter. Next, 380 g of this cake batter was added to a diameter of 1
The cake was placed in an 8 cm cake baking mold and baked in an electric oven set at 180° C. for 40 minutes to produce a baked cake.
得られた焼成ケーキの比容積は４．２０であり、非常に
やわらかく、味や口どけも良好であった。The resulting baked cake had a specific volume of 4.20, was very soft, and had good taste and melt-in-the-mouth texture.
本発明の飲食物用原料、飲食物用プレミックス及び飲食
物は、その製造のために従来必要としていた様な特別の
機械、装置、容器等は必要としない。本発明の飲食物用
原料及び飲食物用プレミックスを用いると、手軽に、風
味良好な気体含有食品や飲料を短時間のうちに提供する
ことができる。本発明は、幅広い飲食物に適用できる。The raw materials for food and drink, the premix for food and drink, and the food and drink of the present invention do not require any special machinery, equipment, containers, etc. that were conventionally required for their production. By using the raw material for food and drink and the premix for food and drink of the present invention, gas-containing foods and drinks with good flavor can be easily provided in a short time. The present invention is applicable to a wide range of foods and drinks.
Claims (1)
化炭素を吸着したシクロデキストリン誘導体からなる飲
食物用原料。 ２、二酸化炭素を吸着したシクロデキストリン又は二酸
化炭素を吸着したシクロデキストリン誘導体及び公知の
食品成分の少なくとも一種類を予め混合した飲食物用プ
レミックス。 ３、二酸化炭素を吸着したシクロデキストリン又は二酸
化炭素を吸着したシクロデキストリン誘導体と水あるい
は水含有飲食物原料とを混合するか又は混合後焼成する
ことを特徴とする飲食物の製造法。[Scope of Claims] 1. A raw material for food and drink comprising cyclodextrin with carbon dioxide adsorbed or a cyclodextrin derivative with carbon dioxide adsorbed. 2. A premix for food and drink prepared by pre-mixing cyclodextrin with carbon dioxide adsorbed or a cyclodextrin derivative with carbon dioxide adsorbed and at least one type of known food ingredients. 3. A method for producing a food or drink, which comprises mixing cyclodextrin with carbon dioxide adsorbed or a cyclodextrin derivative with carbon dioxide adsorbed with water or a water-containing food or drink raw material, or baking the mixture after mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61296123A JPS63148938A (en) | 1986-12-12 | 1986-12-12 | Raw material for food and drink, premix therefor and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61296123A JPS63148938A (en) | 1986-12-12 | 1986-12-12 | Raw material for food and drink, premix therefor and production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63148938A true JPS63148938A (en) | 1988-06-21 |
Family
ID=17829435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61296123A Pending JPS63148938A (en) | 1986-12-12 | 1986-12-12 | Raw material for food and drink, premix therefor and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63148938A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2100514A1 (en) | 2008-03-12 | 2009-09-16 | Kraft Foods R & D, Inc. | Foaming coffee composition |
-
1986
- 1986-12-12 JP JP61296123A patent/JPS63148938A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2100514A1 (en) | 2008-03-12 | 2009-09-16 | Kraft Foods R & D, Inc. | Foaming coffee composition |
| US20110097458A1 (en) * | 2008-03-12 | 2011-04-28 | Thomas Philip Imison | Foaming coffee composition |
| US8968809B2 (en) | 2008-03-12 | 2015-03-03 | Kraft Foods R & D, Inc. | Foaming coffee composition |
| US9591863B2 (en) | 2008-03-12 | 2017-03-14 | Kraft Foods R & D, Inc. | Foaming coffee composition |
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